I enjoy sazerac, but I wouldn't recommend it unless you like your drinks rather strong. It's called "American Sector", and it's a John Besh restaurant. I haven't been yet, but have heard it's worth checking out if you're at the museum.

Wow, can't believe all the angst toward cilantro. It could be one of my favorite and most used herbs. Caribbean cuisine wouldn't be the same without it, and I can't imagine making fresh salsa and not adding a good handful of chopped cilantro.

Pete, on that note, I have a lot of hand-written recipes from my great-grandmother that will say something like "cook until done" or "roast until it looks right". My great grandmother also had interesting measuring devices, such as "a thimble of salt" or "a cereal bowl of rice". It kind of makes it hard to recreate some of the recipes.

I agree that the bulb of green onions, scallions, shallots, etc. wouldn't be considered an herb, but when I refer to green onions, I am only referring to green onion tops. Correct me if I'm wrong, but the tops would be considered an herb just like chives, right?